5 (11-ounce) cans whole tomatillos, drained and chopped
1/4 cup chopped fresh cilantro
6 cups hot cooked long-grain rice
8 lime wedges
How to Make It
Preheat oven to 400°.
Heat oil in a large Dutch oven over medium-high heat. Sprinkle salt and 1/4 teaspoon black pepper over pork. Add pork to pan; cook 8 minutes or until browned. Remove from pan. Add onion, chile peppers, and garlic; sauté 5 minutes. Return pork to pan. Add remaining 1/4 teaspoon black pepper, broth, oregano, cumin, coriander, and tomatillos; bring to a boil. Cover and bake at 400° for 1 hour. Stir in cilantro. Cover and bake an additional 30 minutes or until pork is tender. Cool completely. Place mixture in an airtight container or heavy-duty zip-top plastic bag; freeze.
Thaw pork mixture overnight in refrigerator. Reheat in microwave or place mixture in a large saucepan over medium heat and cook until thoroughly heated, stirring frequently. Serve over rice. Garnish with lime wedges.